Chocolate Chip Cookie Pound Cake🍪 | The Cake Crumb Tastes Like A Chocolate Chip Cookie! | DELICIOUS! (2023)

Introduction

Heyyyyyy Errrrrrbody!!!
Today I'm making this Chocolate Chip Cookie Pound Cake with a delcious Chocolate Ganache. Watch & Enjoy!😊
#PoundCakeQueen👑 #I💗ChocolateChipCookies #SwansDown #I'mAGlazeGirl💚
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Here is the link to the mixer I'm using:
www.walmart.com/ip/Kenmore-Elite-Ovation-5-Quart-Tilt-Head-Stand-Mixer-Gray-500W/358628750

*****Here is the link to the Nordic Ware Cake Pan I'm using:
www.wayfair.com/kitchen-tabletop/pdp/nordic-ware-10-round-aluminized-round-pan-nwr1367.html

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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 20 mins. (Time may vary depending on your cake pan and/or oven.)

3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Cream Cheese (Room Temperature)
2 Cups Mini Milk Chocolate Chips
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Creme Bouquet

***Chocolate Ganache
2 C Chocolate Melting Wafers
1 C Heavy Whipping Cream (Less or More)
Vanilla Extract

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My Address:
P.O. Box 11261
Winston-Salem, NC 27116

FACEBOOK PAGE www.facebook.com/BeautifulTooCreationsWithDonna/

EMAIL ADDRESS: beautifultoocreations@gmail.com

Video

Hey, everybody, welcome back to my kitchen.

It's.

A chocolate chip kind of day.

My favorite cookie is a warm chocolate chip cookie with vanilla ice cream.

So today, we're doing a chocolate chip pound cake.

I will be using three cups of my swans down cake flour and to that I've added half teaspoon of baking powder.

Now, once I added the baking powder, I sifted it one more time.

Okay.

So I have three cups of cake flour, the half teaspoon of baking powder.

And I sifted everything one more time.

And then put it in my measuring cup.

Swans down comes pre-sifted for you when you purchase it out of the grocery store, it's already pre-sifted in the box.

But once I add any kind of ingredient to it, I like to sift it, one more time.

Okay, then I will be using three cups of sugar.

We have three sticks of unsalted butter.

It is room temperature.

I'm also going to be using eight ounces of cream.

Cheese, that's, also room temperature.

And since I often times forget to add it to my mixing bowl in the very beginning, it's already in here, room temperature.

I have five eggs, five large eggs that I've already cracked, and they too are room temperature for my extracts.

I will be using some cream bouquet about half a teaspoon.

And then I will be using at least a tablespoon of my pure vanilla.

I have 1 4 teaspoon of salt and I'll be adding that in the beginning as I'm creaming, my cream, cheese and butter and sugar.

Okay.

So that's going to be added in the very beginning.

And then, of course, we cannot forget the star of the show I will be using these mini semi-sweet chocolate chips and we're going to use about two cups, make no mistake.

You will know that there are chocolate chips in this cake.

Okay.

So we're, not going to be stingy with the chocolate chips.

I am preheating my oven to 325 degrees.

So by the time we get to mixing up this cake, the oven will be ready.

I think I will probably do maybe like a chocolate ganache.

I think that's what I'm gonna do.

But in the meantime, I have thoroughly washed my hands don't be in the kitchen with nasty hands because that's just nasty again.

My cream cheese is already in my mixing bowl and to that I'm, adding my three sticks of unsalted softened butter.

If by chance you have salted butter and that's, what you want to use that's perfectly fine to use salted butter, just omit that 1 4 teaspoon of salt.

So again, if you're adding if you're using salted butter, just don't, add that any more salt.

So that 1 4 teaspoon of salt that I'll have in this recipe, you can totally omit it if you're using salted butter.

Okay.

So what I'll do is I'm going to turn on my mixing bowl or my mixer.

But before I do that we're going to add this 1 4 teaspoon of salt and also we're going to go on and add our extract.

Okay.

This is the cream bouquet.

This is what I call bakery in a bottle.

I love it.

So I'm gonna add maybe about a half teaspoon to a teaspoon of cream bouquet.

And then we're gonna add at least a tablespoon of our pure vanilla.

And then when I turn the mixer on I'm gonna mix this cream, cheese and butter for a little bit, not long, maybe about less than a minute I'm going to mix it together to get it mixed up really well before I start adding my sugar.

And once I start adding my sugar I'm going to slowly, add my three cups of sugar, we're gonna cream, this butter cream, cheese and sugar for at least about 12 minutes.

You want it to be nice and fluffy you don't want to hear those sugar crystals mixing around in the bottom of your mixing bowl.

And this is a process you have to cream adequately, because it can affect the outcome of your cake.

It can be dense.

It can be gummy.

It can cause your cake to fall.

So you cannot uh rush this process.

Okay, I do indeed set a timer.

I set my timer for about 10 12 minutes.

I walk away and I do something else, but I do come back at least twice stop my mixer and scrape down the sides of my mixing bowl, because you will notice that your butter sugar cream.

Cheese is all the majority of it will start.

You know, collecting on the sides of your bowl if it's up here, it's not getting cream.

So if your mixer does not have a built-in scraper it's imperative that you stop your mixer, at least a couple of times and scrape down that bowl to make sure everything is getting properly.

Creamed.

Okay, after it's cream, we're going to stop and I'll show you what light and fluffy should look like when I'm creaming the butter and sugar and cream, cheese eye cream on high.

So I usually have my mixer set on about eight or nine once I'm, creaming, okey, dokey, all right.

Let's.

Get started.

So okay, we've been creaming for 12 minutes.

So we are now light and fluffy okay.

And when you're creaming and using cream, cheese with the butter and sugar it's going to have a battery look it's going to look like batter.

So the texture is going to be different than if you were just creaming with only butter and sugar.

Okay.

So now that we've creamed our butter, sugar and cream, cheese, it's time to start adding our eggs one at a time.

Now, when I add my eggs I'm gonna mix just enough until that yolk disappears, usually when I add my eggs I'm, the the setting is on about six with my mixer, maybe about six or seven when I'm adding my eggs.

Okay, you don't want to over mix here as well.

So mix just enough to where that yolk kind of disappears.

If by chance when you're trying to add your eggs, you have two eggs jump in as opposed to one.

No worries just mix a few seconds longer because now you're incorporating two eggs as opposed to one all right? Once the eggs have been added.

Then I will add my flour now today because we're using the cream cheese, we don't we're, not going to be alternating with anything like we would normally be alternating with the milk.

So we're just going to slowly add the flour.

We want to mix enough just to kind of incorporate again, we're, not over mixing.

Okay.

So once I add this flour to start incorporating it it's, not going to take long at all.

You won't see me do the entire process of adding the flower.

You'll see me add a little bit.

And then you'll probably see me add a little bit more that way you can kind of see how long I wait before I add more flour.

Then you will see me add just that last little bit of flour.

Oh, but also in that process, we're going to go ahead and add our chocolate chips.

So I will probably add the chocolate chips, um and I'm, not going to fold them in this time.

They are the mini chocolate chips.

And I think I'm just going to add them.

Once I add that little bit of flour, the last little bit.

I think I'm going to add the chocolate chips too is just going to get them mixed in okay, okey dokey.

So again, don't over mix because same rules apply your cake can be gummy.

It can fall.

It can make it really really dense.

We don't want any of that.

But this process doesn't take as long as it did, uh, the creaming of the butter, the sugar and the cream, cheese.

Okay, I'm just going to give it a couple more stirs to make sure that everything is mixed in really well.

In the meantime, I have thoroughly sprayed my cake pan with baker's joy.

So in goes the batter, all those beautiful chocolate chips.

So now we're just getting our batter smooth and as level as possible.

So we won't have a whop-sided cake.

And normally I would tap it under the bottom.

But I don't want to encourage any of these mini chocolate chips to sink.

Okay.

So we're going in 325 degrees.

I bake my cakes in the middle rack in my oven.

I just in the middle of my oven.

I just adjust one of the racks to where it's in the middle and that's where we bake and I'm gonna set my timer for about an hour and 10 minutes because I'll be able to smell it by the end and then we'll check it and see if it's ready to come out.

And if not we'll just add a little bit more time.

Okay, now we baked about an hour and 20 minutes.

And I think something may be going on with this my oven temperature, that's.

Why I tell you because usually it doesn't take that long to bake.

I thought for sure would be done in about an hour and 10 15 minutes.

But I kept checking my oven thermometer through my oven door with the light on do not be opening and closing the door.

When you are baking a cake, you will make it fall.

Um, if you do that before an hour's time, you're gonna make your cake fall.

So I was looking through the window looking at my timer.

So I was kind of adjusting it when anywho.

So again, I always say, big time is going to depend on your other.

Okay.

So anywho now we're going to let it cool for at least about 10 minutes before we flip it.

We are flipping.

I spy chocolate chips.

Do you guys? Buy chocolate chips? Look there, yes, okay.

So now we will cool for a little while of course, not in any hurry to put my ganache on I'm, getting ready to say glaze.

But I guess I will be glazing it with my ganache.

But in the meantime, we're just going to cool now, I'm getting ready to make my ganache and I'm going to use this ghirardelli premium baking milk, chocolate chips.

Okay.

So I'm gonna take these in for about about two cups.

And then here in my pot, I have some heavy whipping cream that has just started to simmer.

You do not want it to boil and I'm just gonna pour it over these chocolate chips.

Okay.

So we're gonna let that sit for just a few minutes and then we're going to stir them to make our chocolate ganache.

And after I stir them I'm going to add a little bit of vanilla, and then about a tablespoon of this corn syrup, okay, so we need to give it just a few minutes.

So it can start melting.

Okay, we have our chocolate all melted.

So now I'm gonna add a teaspoon or so of my vanilla.

And then about a tablespoon of my corn syrup, it's going to give me that glossy look.

And now we're just going to continue to stir to get this all mixed in.

And then we are ready to add this ganache to our cake chocolate chip pound cake with a chocolate ganache.

And a whole lot of extra chocolate down in the hole that looks good.

Oh, what kind is this it's a lot of chocolate? I can see that you look like a snickers let's eat it.

It looked like a bunch of chocolate to me, and you can't even see inside the cake.

I can't see inside, but I can smell it from my my cake senses.

I could I know what this see this is chocolate chip.

I could tell this is a lot of mansion baby.

I let's paste it look out.

I see the chocolate chips that's, a big cookie.

Everybody would you stop hollering? I'm gonna say, baby dress and people, even though what's a big cookie.

They don't need to get you excited like that.

I might need to cut another little piece top.

So we can see the chips.

Can you see the chips pretty good you're supposed to have a deep voice when you're dealing with chocolate like? Oh baby.

This is chocolate.

Can we get a thumbnail sir move to the right? Your writer just a little bit? Okay? I guess that blue you gotta have a deep voice.

It's chocolate baby.

Would you like something back up babe you're, too close.

Take a bite got my chocolate chip you trying to sound like very white.

Yeah, I'm.

Robert barry, oh, we didn't show them the slice because you're so greedy show you how to cut slice with all the uh god.

This is it's like a big cookie.

Honey, what's.

My favorite cookie, the kind that real good.

I know what your favorite cookie is like I don't know you where are you going? Mom say it beside you, I want to just girl you eat chocolate.

You your voice just go deep, and you just feel sexy rub.

My shoulder, just rub your shoulder that ain't your shoulder.

No, no I'm rubbing.

My chin chunky.

My chocolate chips didn't, sink and that's, because they were the many.

And I didn't fold them in I added them in this is a big cookie with the batter okie dokie.

Well, yeah, it looks like it's.

The chocolate oozing on down, y'all see the extra chocolate oozing on top can y'all see look at it.

So if you're a chocolate and guys some people would have put chocolate chips on the top, but I didn't want them on the top.

And now this is.

This is milk.

Chocolate that's, the milk, chocolate chips.

Yeah, this is the milk chocolate here.

Guys.

I can tell you, I know you like the milk chocolate.

It is good I'm telling you.

But this is, why are you sitting here? Lusting after my cake, I'm, not I'm, making sure that cake in the corner you're sitting in the lobby? Oh my goodness, I was like the same way you look at this cake.

Okay, no.

Look at your cake.

Now, look at me, look at the cake.

Now look at me, I'm sending the vibes out, wait a minute what's wrong.

You don't.

Look at me, the same way you don't.

Look at me, like you look at this cake, come on you're.

My sexual chocolate, you know, shroud my shoulder, that's, my shoulders, it's, my shoulder, I'm touching that news.

Okay, listen.

Listen.

I hope you guys enjoyed this video, if you did give it a thumbs up, if you've not subscribed, please consider doing so hit, the nosy that's that notification bell when you hit the notification bell, and it shakes that's that shake something shake something shake stuff and it's going to notify you every time he over here, um being special or whatever it is he's doing this time.

This is good.

I said, yeah, I'm glad you'd like it.

Well, thank you guys so much for watching we already look forward to you that's that kind of chewy chrome on the outside.

I already look forward to you joining us in next time.

Bye did you ever say what my favorite cookie was what was it? What is it? Why are you talking to me like I don't know, these things? Okay, what is it? Baby? Hurry up? We've ended the video don't open a raisin baby.

What do I like I do like oatmeal raisins.

What do I put in the oven and eat? What kind of ice cream? Chocolate chip? Okay, what kind of ice cream and and um, what am I waiting for vanilla? Okay? Girl, let me tell you I do like oatmeal, listen, bye, y'all.